I’ve been in the mood for some old fashioned baking. Especially since my attempts at making any salty dishes have lately failed miserably! Luckily this recipe succeeded beyond my expectations; I wouldn’t have thought such simple biscuits could taste so good.
The recipe is an old one, and like the name suggests, it was a treat to eat with coffee for the finer folk. The ingredients themselves are really simple, as is the recipe itself. I made the jam myself, but you can use a store bought one as well. Traditionally the biscuits are with raspberry or apple jam, but I made these with strawberry-basil.
If you want to make the jam yourself, it should be made first so it can cool down while you make the biscuits. Scroll down to the bottom of the page for the recipe.
Gentle Folk’s Bread
200 g butter
95 g sugar
220 g plain white flour
80 g potato starch
2 tsp vanilla sugar
Jam of your choice
Sugar for garnish
The butter should be semi-soft, so you should take it out of the fridge an hour before you start making the biscuits.
Mix the butter and sugars in a bowl with the dough hooks of the mixer. You don’t need to make it foamy since these will be shortbread type of cookies. Mix the flour and the potato starch together and sieve it into the butter-sugar mixture. Whisk the dough quickly with the dough hooked mixer – do not knead it, or otherwise the cookies will be firm and not soft and crumbly.
Let the dough rest in the fridge for an hour or so.
Preheat the oven to 175°C and line a baking tray with parchment paper.
Roll the dough out to about half a centimeter thickness. Use a bit of flour if necessary. Cut the biscuits with a round (4 cm or smaller, depending on your preferences) cutter and bake for around 7 minutes or until lightly coloured. Let the biscuits cool down.
Spread some jam on half of the biscuits and sandwich together with the remaining ones. Roll them carefully in some sugar.
Strawberry and basil jam
140 g gelling sugar (or pectin with 140 g of sugar)
300 g strawberries
1 leaf of basil
If you’re using fresh strawberries, crush them in a large bowl until they’re mash.
In a heavy-bottomed saucepan, mix together the strawberries, sugar and basil. Stir them on low heat until the sugar has dissolved, then increase the heat until the mixture boils. If you want the jam to be clearer in colour, take the foam off with a spoon.
Stir the jam often and let it boil for 20 minutes. Take the jam off the heat and puree it with a hand blender.
If you want to get rid of the strawberry seeds, pass it through a fine sieve and let it cool down.
If there is jam left after filling the biscuits you can put it in a jar in the fridge. It will stay good for a while.